Sher Wagyu Dinner

Greenhouse Restaurant · Thursday 15 October 2026

Since 1991, Nick and Vicki Sher have devoted themselves to a single pursuit — raising some of the most exceptional Wagyu in the country. As pioneers of the Australian Wagyu industry, their family-owned farms in central Victoria have become synonymous with beef of remarkable marbling, depth and character.

This October, the Greenhouse brings their craft to your table.

Join us for an evening dedicated to Sher Wagyu: five considered courses moving from the delicate to the sumptuous, each thoughtfully matched with the wines of Majella, one of Coonawarra's most celebrated family estates. The evening opens with a glass on arrival, closes with a bonus brandy tasting, and unfolds to the live sound of The Will Metzer Jazz Ensemble.

An evening, quite simply, for those who appreciate the finer things.

The Menu

On Arrival — Majella Minuet NV

Course One · Sher Wagyu Beef Tartare (GFA, DF)
Tender Chateaubriand, capers, cornichon, smoked egg yolk, pickled mustard seeds, crispy potato, chive tarragon oil, crisp baguette
Paired with Majella Riesling 2026

Course Two · Hokkaido Scallop (GF)
Seared scallop, cauliflower purée, bone marrow butter, yuzu, caviar, orange zest
Paired with Majella Chardonnay 2024

Course Three · Sher Wagyu Brisket & Mushroom (GF)
Slow-braised Wagyu brisket, wild mushroom duxelles, potato espuma, pickled shallots, jus
Paired with Majella Shiraz 2021

Course Four · 9+ Wagyu Tenderloin (GF)
Josper-grilled beef tenderloin, potato pavé, purple asparagus, red wine jus
Matched with two wines — Majella Cabernet 2019 (Back Vintage) & Majella Mallea Cab Shiraz 2019 (Current Vintage Reserve)

Course Five · Lemon & Passionfruit Meringue (A)
Lemon sorbet, yuzu gel, Italian meringue, almond sablé, candied fruits
Paired with Majella Sparkling Shiraz

To finish — a bonus brandy tasting.

Details

Thursday 15 October 2026
$155 per person, all inclusive
Reservations essential · 08 8249 7700